A review of scientific literature by a team in South Korea reinforces the assumption that drinking coffee significantly reduces the risk of developing type 2 diabetes (T2DM).
Published June 10 in the International Journal of Molecular Sciences, the study specifically explored how bioactive compounds found in coffee may diminish diabetes risk.
The research team from Pukyong National University and Kyungpook National University in South Korea looked at scores of cohort studies conducted over the past several decades to determine if and how these chemical compounds — and not merely lifestyle factors, such as exercise — may affect diabetes incidence.
The study was particularly focused on major polyphenols found in coffee, such as chlorogenic acid and related “hydroxycinnamic acids” (caffeic acid, ferulic acid, p-coumaric acid, and sinapic acid).
“These bioactive compounds are thought to exert anti-diabetic effects through several mechanisms, including improvements in glucose homeostasis, insulin sensitivity, inflammation and oxidative stress,” the researchers wrote. “This review aimed to clarify the scientific rationale behind the potential therapeutic effects of coffee on T2DM and proposed directions for future studies.”
One major meta analysis cited within the paper found that each additional daily cup of coffee was associated with a 7% reduction in diabetes risk. Another study in Japan showed a 42% lower risk of developing T2DM among people who drank three or more cups per day.
Although the science is still evolving, the review notes that the brewing method, roast level, and even coffee bean type can influence polyphenol content, and therefore health outcomes. Lightly roasted and chlorogenic-acid-rich coffee, for example, tends to retain more of the bioactive compounds associated with risk reduction.
One major study from 2019 found that filtered coffee was associated with greater T2D risk reduction than unfiltered coffee.
While providing a wealth of evidence in one place supporting the anti-diabetic potential of coffee’s polyphenols, the authors noted that much of the previous research has relied on in vitro or animal studies, and that the results may depend on individual human guts.
They described the literature analysis as an “essential foundation for guiding future clinical research” on coffee polyphenols and their association with T2DM risk.
Another major study on coffee and T2D released this year found that each cup of coffee, up to three cups, may reduce T2D risk by 10%, but that reduction is wiped out by the addition of sweeteners and creamers.
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